Crab, you are here!

Each crab being disassembled into the abdomen has a wonderful fate with the crab people.

Chinese velvet crab, also known as hairy crabs.

People who like it are almost unreasonable. If you don't eat a hairy crab in autumn, it will be disappointed throughout the season.

People who don't like it will abandon more shells than meat.

Some people want to eat and dare not eat, because they are allergic to crabs. More extreme, just allergic to crab yellow .... What is the meaning of eating crab to eat crab yellow?

Although everyone hates crabs, I do not know that in the matter of eating crabs, it is a need for people and people.

Waiting for the maturity of a crab is long.

From small crab eggs to young crabs with large nail shells, and then wait for the large bean crab with broad beans, and become button -sized crab -sized crab to enter the shelling period smoothly.

After each shelling, their blocks will be larger than before. After 18 molten shells, they will give birth to a blue shell and white belly, and they are fat and strong. However, the crabs were not delicious at this time.

From August, crabs will gradually hoard nutrition because of fertility needs, and grow crab yellow and crab paste to breed offspring.

At this time, you must hold on the heart that you want to move, and wait until the wind is colder, the cream is stronger, and the crab green crab shell is hard and full of luster. It feels a little protruding and pinching. At this time, the crabs must be full of creamy and delicious crabs.

The old saying, "September female crab is golden like gold, and the male crab cream is like jade in October." The most moving bite on the crab's body is not the oily and fat crab yellow crab paste!

In September, the mother crabs were steamed and took heat, so I took the opportunity to quickly open it. The crab yellow will still flow, and a plump and full group of fat flows slowly in the palm of the palm. Come down, sparkling with seductive luster.

In October, the male crab's belly crab paste was full of crystal clear, like sheep fat, and the soft glutinous flavor was bite. Sweet and sticky, sticky and sweet, there is no sewing between the lips and teeth.

Crab is no longer a rare thing now, in fact, the moon is eaten. But the crab, never nods that crab meat, but eat it if you want to eat, you can eat and eat.

Hairy crabs must be eaten in autumn, and they eat after the autumn. During the period, they wait to harvest this irreplaceable crab fat.

As we all know, "lazy people" can't eat crabs.

A crab can not touch two or two meats on the body, but irregularly scattered in crab tongs, crab feet, crab buckets, and crabs. Every inch of meat is hidden tightly, which is really nowhere to start.

The diners sometimes chewed with meat with meat, spit out a bite of mixed meat mixed with shell residue, smashed their mouths, oops, I didn't taste any taste.

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The crab shell is really troublesome. Although the hands peeling your teeth and biting your hands are sweet, it will always hurt after eating the cheeks, and it is not elegant enough to eat.

Therefore, eating crabs, you have to have a side dexterous tool with you, and have some ingenious work on hand.

When the steaming crab is on the table, picking a pleasing end is placed on the small square table, first take out the round head cut and the clamp to remove the legs on the side, so that the cool crab leg meat is easier to get rid of the crab. shell.

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Tap a circle along the crab shell with a round hammer. When the crab shell is slightly broken, the belly button is unveiled with a long -handle ax and lifted the crab cover.

Then change the crab needle to patiently remove the parts that need to be discarded by white crab gills and crab stomachs, and you can officially start eating crab!

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Take the long -handle ax directly into half of the chest and abdomen, and the exposed crab yellow is trembling and oily.

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Take a long -handle spoon to pick up the solid crab yellow little by little and place it on the crab shell, and pour some ginger vinegar slightly. At the entrance is the fatty and fragrant oil of the fat and fragrant ginger. After swallowing, the old vinegar is fermented and mellow and sour.

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The chest and abdomen must be taken to the deepest part, peeling out of the abdominal armor, the strands of crab meat, milky and fragrant, the empty taste is soft and sweet.

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At this time, the temperature of the crab foot is just right. Cut the two -headed joint with a round head, and push it gently to expose the short leg meat.

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The crab tongs gently open the hammer with a round hammer, leaving the hard shell, exposing the white flocculent texture, and using the mule to pick up the entrance to the entrance. The meat is firm and Q bomb. Essence

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It is said that the top kung fu of crab eating crabs is to be able to clean each corner of the crab, and then return the crab shell back to a complete crab!

For the ingenuity of crab eating, this dexterous and exquisite tool is often just one side. The most important thing is that the crab loves crab people gives each entrance, the most precious and heavy treatment.

The characteristics of the honey of the armor and the cream of the acetraphy are particularly obvious on the crab.

I remember that Chen Xiaoqing wrote in "Faste", and took his parents to Japan to make crab restaurants to eat spider crabs.

But the parents did not like crab. The whole table was only the best of him and his son. The crab oao placed on the parent's plate was lonely in the plate overnight. It was really heartbroken.

Eating crabs is a time -consuming work, it always takes a lot of time.

If someone does not eat crabs on a table, the people who eat crabs are embarrassed to make people stare all the time. It's not sweet. Only people who also love crab sitting are sitting at a table, that is the real joy of the world.

In the Grand View Garden of "Dream of Red Mansions", Shi Xiangyun wanted to be Dongjie Poetry Club, and Xue Baozhen gave her an idea to invite crabs. After all, "half of this garden" love crabs. "

Sure enough, this invitation was not just boys and girls. Even the elders' wives moved the wind. Mother Jia had to turn around and brought a big girl to the Grand View Garden to crab crabs.

There are rivers and sweet -scented osmanthus, quiet and bright, and it is a good place to eat crab. The crowds were divided into two tables. Sister Feng immediately attracted ten crabs up, and everyone started.

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When Jia's mother was old, Sister Feng peeled the crab meat to Feng and her. Crab yellow came over, Sister Feng also told her to "put more ginger vinegar"; even the frail sister Lin, who had always been weak, couldn't help the temptation of hairy crabs, even if "the pain in the heart slightly" had to be greedy for a few clip meat!

Everyone eats for a while, sometimes appreciates osmanthus, sometimes fishing and fishing, and then go to the table to eat and drink a few mouthfuls. Come again to see the gulls under the willow tree and wear jasmine.

Those talented young masters held their chelated cinnamon, played for a long time, and did not feel enough after eating a few times. They also boasted the crab again.

Baoyu praised it as "frantic", Dai Yu praised it "to taste the first", Baodi called it "looking forward", and the banquet was so lively!

It can be seen that eating crabs is indeed picking people, and they must meet a group of people who appreciate the taste to eat happiness and eat chic.

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Eating crabs is a trouble.

It is not the kind of conventional dish. After making it in the kitchen, it can be directly put on the table, and you can take a pair of chopsticks. After some wind rolls, he holds a round belly.

Instead, diners need a leisure time, a kind of quiet mentality, with three points of curiosity, three points of interest, tireless and one point of love for it, you can eat a full fresh fragrance and fatty taste. Essence

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Xu Xiangdao of the Southern Song Dynasty once said: "Don't eat crabs to dispel the belly."

Now that good crabs are at the time, you may wish to secretly take a vacation for yourself, take the autumn wind, and hold the wine to cheach!

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references:

Qiancangshui, "Chinese Crab History", Guangxi Normal University Press

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